Jessica Batalana
speaker
79 appearances
1 recordings
1 series
first heard May 2025
last heard May 2025
Jessica Batalana’s voice in public audio — every appearance, attributed to the second.
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I also think sometimes, and this has happened to me, because she says that it was rising beautifully in the oven, it's possible that she took it out of the oven a little too soon before the cake structure has set up entirely. So if the cake's just a little bit underbaked, it looks great. And maybe you've done the toothpick test, which I sometimes think is not as reliable as you want it to be.
But what I look for with doneness is a cake that's sort of pulling away from the sides of the pan. And then I'll press gently on the center of the layer and just like it should spring back a little bit. You know, you want it to you don't want to sink in. And so I wait for those signs of doneness before I pull it out, because if you pull it out before it's really, truly set, like it'll look great.
And then as it cools, it just collapses. It's happened to me. And it's such a bummer.
Oh yeah, break out the maple syrup.
Dense, but not in a bad way. I feel like not like a tightly knit crumb, but it retains some like plushness.
Will you tell people that don't know what reverse creaming is and how and why you do it?
Yeah, and I think reverse creaming is a fun technique to try if you haven't tried it before because it does really give you a cake texture unlike any other.
Good luck.
There's no such thing. Okay.
Now, the one pitfall of of the pie, although I do, obviously, I like it. Who doesn't like a chocolate cream pie? Only a maniac. But I do think it's a little trickier to put the candles in a pie. You know, like how do you stick them into that cloud of whipped cream? But, you know, that's OK. I'm getting so old that maybe I don't need the full complement of candles edge to edge anymore.
David, we've just about reached the end of this episode. But before we go, I have one final question for you. What are you baking this week?
I want to make that too.
Well, I feel like you've convinced me to try to make this cinnamon roll focaccia. So maybe I'll add that to the list. But I'm definitely going to make our new recipe for snacking pizzas because they are a thing that my kids really love. It's basically like a personal pan pizza. They bake on a sheet pan so you don't need to bust out your baking steel or stone.
And they're just like these cute little – pizzas that you can have as an after-school snack or just like a very simple dinner. And what I like about it is our house is a house divided when it comes to pizza toppings, by which I mean my children want cheese pizza, maybe pepperoni, but nothing else. So everyone can kind of customize their own little pizza.
And that plus like a big salad is just a nice little dinner. So many good things to bake, so little time. But that does it for us today. Thank you for tuning in and joining us here on Things Bakers Know.
And leave us a review while you're there or share this episode with a friend.
Things Bakers Know is hosted and executive produced by me, Jessica Batalana.
Rossi Anastapulo is our senior producer. Chad Chennai is our producer and engineer. Original music by Megan and Marcus Begala. You'll find some of our favorite birthday cake recipes, as well as other recipes for what we're baking this week in the show notes.
This episode featured Cheryl Day, who ran the legendary Back in the Day Bakery for years in Savannah, Georgia, and Bronwyn Wyatt, the baker behind Bayou St. Cakes in New Orleans. Things Bakers Know is a King Arthur Baking Company podcast.
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